About us

B e t s y ’ s  T e m p e h  F o u n d a t i o n

     Our foundation was formed in 2008 to help disseminate the information we accumulated over many years for making a consumer friendly tempeh.

     When we were producing Betsy’s Tempeh™ commercially (1987-96) we received two patents for making tempeh on stainless steel trays, using a water bath method for heating and cooling (see " New Technology for making Tempeh")

     The resulting tempeh was superior to other tempeh on the market and our version was a great success with retail customers as well as restaurants and institutions.

     When the time came to either expand or retire, no one could be found to continue Betsy's Tempeh - otherwise you would have found it in your favorite store for the past twenty years. Although we retired and moved several times - over the years, people have tracked us down, to ask for help in producing Betsy’s Tempeh.

     In early 2008 we conducted additional tests to produce our tempeh using readily available food approved items. It is now possible to make it both at home and in a commercial setting.

    We are currently trying to find more regional suppliers of the organic (or non GMO) dry roasted unsalted soybean halves - please get in touch with us if you have any connections we might follow up on.

Please tell us about your own production efforts (ideally with pictures included) and send us your favorite recipes so that we can occasionally send out a newsletter or run a blog to keep everyone updated.

Betsy's Tempeh Consulting Services:

     We would like to give presentations to interested groups like co-housing groups, church groups, neighborhood groups. We are especially interested in consulting with people interested in starting worker owned tempeh production coops either in the city or the countryside.